depending on it's size I would cook it up like any other winter squash or use it as a serving bowl for a family or group meal.
Like Warpy, I love stuffed squash, and usually use acorns, cheese pumpkins, or others with a decent sized seed chamber. Sometimes I cut off the top for a single serving, other times I cut it in half. Depends on my mood more than anything else, I suppose.
I make pumpkin soup, too, cooking some of it to death for the base and throwing chunks in there for some bite. Don't ask for recipes, because I start with chicken stock, whatever squash I have on hand, and add stuff depending on my mood and what I have around. Garbanzos for fun, red peppers for color, and anything else can go in there... If it tastes good, it is good.
Now, if it's a large hubbardy thing, cut it in half and scoop out the seeds. If the seed cavity is smallish, scoop or cut out enough meat to enlarge the cavity but not so much it will collapse. Then go ahead and make your chili, stew, soup, or whatever else that needs a dish and pour it into the halves. Throw them into an oven at 350 for long enough to cook the squash shells and serve. Your guests will be wowed and you have two less dishes to clean with these edible bowls. Just beware of the possibility of the shells collapsing or rolling over and do whatever you have to to prevent a minor catastrophe.
As an aside-- for Thanksgiving meals I usually find a large halloween pumpkin, hollow it out and use it as the pumpkin soup serving bowl. It's another "wow" thing adding to the festivities. That bowl I don't cook because a collapse could be really bad and halloween pumpkins usually taste like crap anyway.
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